Acorn Squash Stuffed with Turkey and Cranberries

I know it’s long past Thanksgiving, but I enjoy Thanksgiving dinner all year long. I buy an extra turkey during the holidays just so I can roast it when I need those comforting holiday aromas to fill the air, providing that sense of peace the holidays bring.

Turkey Stuffed Acorn Squash

Turkey Stuffed Acorn Squash

So . . . while my fellow food bloggers are firing up their grills and posting recipes abundant with spring produce and smoky grilled meats, I’m roasting my turkey in the oven, and enjoying the leftovers.

I’m not completely crazy – you should give it a try.

Turkey Stuffed Acorn Squash

To go along with my adoration of turkey, is my obsession with winter acorn squash. I love their mildly sweet taste, and the fact that they provide a natural container for anything I want to stuff into them.

Mexican inspired versions are often on the dinner plate, but I was on a turkey kick, so why not a Thanksgiving inspired acorn squash recipe?

Turkey Stuffed Acorn Squash

Turkey Stuffed Acorn Squash

I consider this a low calorie dish, but it isn’t necessarily low in Weight Watcher points. You can reduce the points by eliminating the garbanzo beans and adding a little more turkey. There’s plenty of fiber and protein in this meal without the beans, I just happened to have some in the frig waiting to be put to use.

Happy, healthy cooking!

Turkey Stuffed Acorn Squash
Prep time
Cook time
Total time
  • 1 large acorn squash, halved and seeded
  • 1 cup turkey breast, cooked and cubed - or 1 cup cooked ground turkey breast
  • ⅔ cup garbanzo beans, rinsed and drained
  • 2 tablespoons low calorie honey Dijon salad dressing
  • 1 tablespoon maple syrup
  • 2 tablespoons shallot, finely chopped
  • 2 tablespoons dried cranberries
  • 1 teaspoon rosemary, finely minced
  1. Preheat the oven to 400 degrees.
  2. Combine turkey, garbanzo beans, salad dressing, syrup, shallot, dried cranberries and rosemary in a bowl.
  3. Fill each acorn squash with ½ the turkey mixture and bake for 1½ hours covered with foil until squash is tender.
Calories: 385
Weight Watchers PointsPlus 10
Total Fat: 5.30g
Cholesterol: 53mg
Sodium: 430mg
Total Carbs: 59.20g
Dietary Fiber: 7.73g
Sugars: 14.14g
Protein: 26.50g
Nutrition Information
Serving size: 2

If you’re looking for healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.

Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

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Thank you for sharing!



    • says

      I’m such a fan of turkey, and it’s so cheap during the holidays and freezes well. I’m especially happy when they have just the breasts with bone-in on sale!

  1. says

    I cook turkey year year-round too! You should try it on the grill sometime – terrific flavor. Anyway, because I like turkey and eat it often, I’m always looking for recipes for leftover turkey. This looks great – and a good use for squash, another fav food. Good post – thanks.

    • says

      We grilled a turkey one time when the power went out on Thanksgiving. It turned out pretty good considering it wasn’t our original plan!

  2. says

    I totally understand – I just recently got a huge hankering for a good sweet potato dish (and added it to my menu for next week). I’m glad I’m not the only one!

  3. says

    Aw I feel the same way! There’s time when you just want Thanksgiving all over again. Lol, when the craving hits I always buy a bone-in turkey breast and invite people over :) I’ll definitely haev to try this – I love that you stuffed it in a squash – totally Thanksgiving all over again

  4. says

    I’m not too much in tune with the blogosphere right now either. In fact I roasted something similar this evening! I was without maple syrup however, so I am envious! :)

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